Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

Silva, Naaman Francisco Nogueira; Casanova, Federico; Gaucheron, Frédéric; Teixeira, Álvaro Vianna Novaes de Carvalho; Silva, Guilherme Mendes da; Minim, Luís Antônio; Carvalho, Antônio Fernandes de

doi:10.1016/j.foodhyd.2018.03.038

Cited by 26 publications

(14 citation statements)

References 31 publications

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“…The water holding capacity (WHC) was determined according to the method described by Silva et al (2018). Each hydrogel sample was allowed to form in 50 mL centrifuge tubes at 30 °C until their pH reached 4.5.…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

“…Although CMs remain relatively stable in mild physicochemical conditions, the change in the pH toward casein's isoelectric point (~pH 4.6) promotes the destabilization of the CMs and the formation of a casein hydrogel (Holt & Kruif, 2003). The rheological properties of these hydrogels, such as the firmness, water holding capacity and porosity are dependent on the physicochemical state of the CMs (Silva et al, 2018). One possibility to improve the rheological properties of casein hydrogels is the crosslinking of CMs.…”

Section: Introductionmentioning

confidence: 99%

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Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

et al. 2020

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Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

et al. 2020

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“…The addition of calcium-chelating agents (for example, trisodium citrate, sodium phosphate) to micellar casein dispersions has been reported to dissociate the native casein micelles into smaller casein aggregates [ 12 , 17 , 18 ]. This may change the rearrangement of casein particles during gel formation and the contact between mTGase and caseins, which would alter the crosslink bonds between casein molecules before or during acidification.…”

Section: Introductionmentioning

confidence: 99%

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Yang²,

Chen

et al. 2018

Molecules

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In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.

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“…Introducing covalent bonds is an e ective mean to improve the textural property of yogurt gels [13][14][15]. TGase has been widely used to generate covalent bonds among protein molecules [16][17][18]. TGase could catalyze the acyl transfer reaction between c-carboxyl groups and ε-amino groups among protein molecules, leading to the intramolecular or intermolecular cross-linking of proteins [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…e calcium ions chelating agents, including trisodium citrate (TSC), ethylene diamine tetraacetic acid, and sodium phosphates, were found to disrupt the casein micelles in milk [26][27][28][29]. is might alter the gel formation of TGase-treated caseins [18]. In this case, the cross-link bonds among milk proteins before or during acidification would be altered.…”

Section: Introductionmentioning

confidence: 99%

Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

Yang

2018

Journal of Food Quality

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In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated. TSC was added to yak skim milk to concentrations of 0, 20, and 40 mmol/L, followed by adjusting the pH to 6.7. The samples were incubated with TGase for the cross-linking reaction, after which the samples were acidified with 1.4% (w/v) gluconodelta-lactone (GDL) at 42°C for 4 h to form gels. The stiffness and water holding capacity (WHC) of gels exhibited higher values at 20 or 40 mmol/L than without TSC. The final storage modulus (G′) of yak milk gels was positively related to the concentration of TSC prior to TGase treatment. Cryoscanning electron microscopy observations showed that the gel networks were more rigid with higher TSC concentrations. Overall, TSC dissociated particles in yak milk into smaller ones. The newly formed particles in yak skim milk could form acid-induced gels with greater stiffness and higher WHC in the presence of TGase.

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Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

Cited by 26 publications

References 31 publications

Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

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